Ingredients

• 2 cups sugar
• 1/4 cup candied citron
• 1/2 cup water
• 1/4 cup light corn syrup
• 1/8 tsp salt
• 2 egg whites
• 1 tsp vanilla
• 1/4 tsp almond extract
• 1/2 cup candied cherries-halved

Directions

Heat sugar, water, syrup and salt stirring until sugar is dissolved. Boil to 255º F. In large bowl beat egg whites until stiff but not dry; pour the syrup mixture into them, beating with a whisk until mixture holds up in peaks. Add vanilla, almond extract and fruits. Pour into greased 8 inch square pan or drop from the tip of a spoon onto waxed paper. Remove candy from pan before cutting. Makes about 1 1/2 lb.

Ingredients

• 2 1/2 cup flour
• 4 large tbsp. white sugar
• 1 cup butter
• 2 tsp. salt

Directions

Rub together (well)-crumb-like
Scald 2/3 cup milk, and cool
Soak 1 pkg. yeast in 1/3 cup water to which a tsp. of sugar has been added. Make a well in flour mixture and add liquids and 4 egg yolks which have been slightly beaten. Turn onto floured board and knead 15 times. Divide in half and roll to jelly roll pan size. Spread on a 20 oz. can cherry pie filling and cover with the other half rolled to size. Pinch edges together. Let stand 15 minutes Bake in 375ºF oven. Spread with thin icing made with hot milk, icing sugar, butter and vanilla.

Ingredients

• 2 lb. butter
• 2 lb. brown sugar
• 2 cups corn syrup
• 2 tins condensed milk
• Grated peel of 1 orange (optional)

Directions

Melt the butter in a large saucepan and add the rest of the ingredients. Bring to a boil and cook without stirring to firm ball about 245º F. Pour the toffee into a buttered cookie pan and cool. Cut into pieces about 1 1/4 x 3/4 and wrap with waxed foil. ( You can get “Christ massy” foil from craft stores with a plastic lining on the back side )

Ingredients

• 2 egg yolks
• 3/4 cup brown sugar
• 1/2 cup walnuts
• 1 tbsp. cream
• 1/2 cup butter

Directions

Cook in double boiler until thick and you can put it in a sealer and keep it for a few days in the refrigerator. Bake your tart shells and when they are cool, fill them

Ingredients

• 1 cup finely chopped cooked chicken
• 1/2 tsp each salt and pepper
• 1 cup mayonnaise
• 1 loaf whole wheat sandwich bread
• 3/4 cup shredded Monterey Jack cheese
• 1/4 cup butter-melted
• 1/3 cup finely chopped almonds
• sprigs of fresh dill (optional)
• 1/4 cup chopped parsley
• 1 small onion-finely chopped
• 2 tsp curry powder
• 2 tsp lemon juice

Directions

In large bowl, combine chicken, mayo, cheese, almonds, parsley, onion, curry, lemon juice, salt and pepper; blend well. Cover and refrigerate for 30 minutes. Trim crusts from bread and flatten slices with a rolling pin. Spread about 2 tbsp of chicken mixture on each slice and roll up. Cut each roll in half and secure with a toothpick. Place on a baking sheet seam side down and brush with melted butter. Bake in 375º F oven for 15 minutes.
To freeze, let cool and freeze uncovered on the baking sheet, then transfer to an airtight container. To reheat, bake frozen rolls on baking sheet at 400º F for 10 minutes or until hot. Remove toothpicks before serving. Makes 36 rolls.

Ingredients

• 1 pkg. frozen spinach
• 1 cup mayonnaise
• 1 cup sour cream
• 1 red onion chopped
• 1 tin water chestnuts
• 1 pkg. Knorr Swiss Vegetable Soup Mix

Directions

Put all ingredients in the food processor or blender and mix. Hollow out a round sourdough loaf or Dutch loaf; pour in the spinach mixture. Heat in 350ºF oven for 20 minutes before serving. Use bread scraps and then the loaf itself for dipping.

Ingredients

• 6 eggs, separated
• 2 tbsp. milk
• 6 cups icing sugar
• 1/2 tsp. vanilla
• 1/2 tsp. cinnamon, 1/4 tsp. cloves
• Dash of salt

Directions

Beat egg yolks. Add milk and sugar. Beat on low speed for 1 minute, then on high for 2 minutes. Beat egg whites to stiff peaks. Fold in yolk mixture and remaining ingredients.
To serve:
Add 1/4 cup brandy to 1/4 cup boiling water. Spoon 1/4 cup batter on top. Stir to blend.

Ingredients

• 4 cups Cranberry Cocktail
• 2 tbsp lemon juice
• 1/4 cup sugar
• 10 whole allspice or 1 tsp. in cheesecloth bag
• 1 cinnamon stick

Directions

Combine all ingredients in saucepan. Bring to a boil and boil 5 minutes. Pour through a strainer and serve in punch cups.

Ingredients

• 2 1/2 lbs. ground beef
• 1 1/2 cups brown sugar
• 1/2 cup vinegar
• 1 cup cold water
• 2-3 tbsp. soy sauce
• 3-4 tbsp. ketchup

Directions

Make tiny meatballs, brown in skillet, and transfer to casserole dish. Mix the sauce ingredients and heat to near boiling. Thicken with about 2 heaping tbsp. cornstarch mixed with water. Pour the sauce over the meatballs and bake about 20 minutes at 350ºF.

Ingredients

• 1 lb. pecans
• 1 cup sugar
• 1 tsp. cinnamon
• 1 tsp. salt
• 1 tbsp. water
• 1 egg white

Directions

In one bowl mix sugar and cinnamon and salt. In second bowl, put and egg white. Beat to a froth, not stiff. Pour pecans into egg white until coated. Then pour in sugar mixture and stir until sugar is all used up. Put on Pam-coated cookie sheet and bake at 300º for 45 minutes, stirring every few minutes.